Everything good is made of layers.. and your meals are no exception. If your bases are good, and you throw them together well, you’ll have a quick meal that tastes so much better!
There are two fab things about this recipe.. 1 is that it is incredibly simple to make, and 2, it freezes perfectly!
Also, if you buy the biggest tins, like the restaurants do, you save a LOT of money (the A10 tins of whole tomatoes are so reasonably priced compared to the little tins).
San Marzano tomatoes are sweeter than other tomatoes, and don’t end up being bitter. If you have bitter tomatoes, remove the pips (either with a passata machine that separates the pips and squashes the tomatoes, or by hand, which is messy, but fun – and a good way to involve the kids, once you show them how to do it).
Easy Napolitana Sauce
- 1 A10 tin of whole tomatoes (about 2.4kg)
- 2 large onions, medium diced (approx 400g)
- 3 cloves of garlic, thinly sliced. (sliced garlic is more subtle than crushed garlic)
- 2Tbsp Dried herbs
- Salt & Pepper
- Olive oil (for frying)
- Optional: 2 sticks Celery & 2 Carrots, chopped + 2Tbsp Tomato paste
- In a pot that is large enough for all the ingredients, gently fry the diced onions until they are translucent and sweet. (if you are using the celery & carrots, add them now)
- Then add the sliced garlic, and continue frying for another minute (don’t let the garlic brown!)
- Then add the tin of tomatoes and blend with a stick blender (be careful to keep the blender immersed, especially if you have the kind that spits the liquid out the side!)
- Add the herbs, (and tomato paste if you’re using it) and season to taste.
- Simmer for a while, until it stops looking runny, and the flavours have come together. This might take up to an hour, depending on your pot. A wider pot will reduce quicker.
- Tomato Soup
- Lasagne / Bolognese
- Pasta sauce
- Italian Chicken
- (Any recipe that has a tomato base)